These muffins are one of the first things I baked after finding out I had to eat gluten-free. I have always been a cornbread lover, and making these muffins gave me confidence that living a gluten-free life could be delicious! I have made them many times since and adapted the ingredients to some of my favorite flours. The original recipe comes from the blog With Style and Grace. She has awesome gluten-free recipes!

I love that these muffins are mini! They are perfect for parties and delicious with soup and chili this time of year. They would also be lovely for Thanksgiving. I am thinking of turning these muffins into some kind of cornbread stuffing.

These muffins have a delicious texture and are really simple to throw together. They are tender and moist with just the right amount of sweetness. I wouldn’t want to live in a world without cornbread!

I made these this morning. They were yummy, except they stuck to the muffin papers. Since they were mini-muffins, by the time I peeled off the paper there was only one bite left. I’m not sure if you have tried them with papers before, did yours stick too?

Hi Erin,
I would like to make these today for some friends of ours who are gluten-free, but I don’t have any arrowroot powder. Is there a substitute that you can suggest? I heard something about a combination of a flour and cornstarch… Thanks!

I don’t know what went wrong, because I followed all ingredients & directions. My batter turned out more like pancake batter. Once baked, the little muffins looked like crumpets on top, the popped bubble look. Volume wise, my batter produced 35 mini muffins. Not a clue what I did. They taste good, so I’ll at least have a delicious pancake batter if it goes the same next time!

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Welcome to my blog! I'm Erin; I'm a real/whole-food lover. All of my recipes are 100% gluten-free. Most of my recipes are also dairy-free and refined-sugar-free. I love making family-friendly food for the people I love! - More about Erin -